The
Enterobacteriaceae is a large family of Gram-negative bacteria that includes,
along with many harmless symbionts, many of the more familiar pathogens, such
as Salmonella, Escherichia coli, Yersinia
pestis, Klebsiella, Shigella, Proteus, Enterobacter, Serratia, and Citrobacter. Members of the
Enterobacteriaceae are rod shaped and typically are 1–5 mm in length.
Enterobacteria have Gram-negative stains, and they are facultative anaerobes, fermenting
sugars to produce lactic acid and various other end products. Many members of
this family are a normal part of the gut flora found in the intestines of humans
and other animals, whereas others are found in water or soil, or are parasites
on a variety of different animals and plants.
This
is the introduction to a chapter by Tim Sandle for the new edition of the Encyclopedia of Food Microbiology. The
reference is:
Sandle,
T., 2014. Biochemical and Modern Identification Techniques: Enterobacteriaceae,
Coliforms, and Escherichia Coli. In: Batt, C.A., Tortorello, M.L. (Eds.), Encyclopedia of Food Microbiology, 2nd
edition, vol 1. Elsevier Ltd, Academic Press, pp. 232–237
Written
by the world's leading scientists and spanning over 400 articles in three
volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete,
highly structured guide to current knowledge in the field. Fully revised and
updated, this encyclopedia reflects the key advances in the field since the
first edition was published in 1999
The
articles in this key work, heavily illustrated and fully revised since the
first edition in 1999, highlight advances in areas such as genomics and food
safety to bring users up-to-date on microorganisms in foods. Topics such as DNA
sequencing and E. coli are particularly well covered.
With
lists of further reading to help users explore topics in depth, this resource
will enrich scientists at every level in academia and industry, providing
fundamental information as well as explaining state-of-the-art scientific
discoveries.
For
details see: Encyclopedia of Food Microbiology
Posted by Tim Sandle
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